Assiig-nor



. new and useful UNITED STATES PATENT") OFFICE,

BEVERAGE EXTRACT.

1,098,683. 30 Drawing.

To all whom it may concern Be it known that I, WILLIS H. 'Pos*r, of Battle Creek, Michigan, have invented a Improvement in Beverage Extracts, which invention is fully set forth in the following specification.

This invention relates to beverage extracts and has for its object to rovide a solid soluble extract from roasted potatoes and a. caramelized saccharine body, said extract being adapted for the preparation of a verage which is palatable and nutritious and maybe used as a substitute for coffee.

Potatoes, as is well known, contain starch which during the cooking operations usually practised to render them suitable for food 1s converted into a soluble form by. the action of moisture and heat. I have discovered that by first drying the potatoes to remove moisture and then roasting the same with a saccharine body, a product is ob-' the sug vacuum chamber. .has the advantage tainedffr'om which a soluble solid extract may be prepared which when dissolved in water gives with or without sugar and cream a palatable beverage in lieu of coflee.

For the purpose of this invention, I.wash the potatoes either sweet or white potatoes and slice them rather thin'without removing the outer skins. For thispipurpose I 'prefer sweet potatoes, lpomaea Batatas, because of ar they contain, 2 to 3%," their} greater yield in starch and of theflavor iven to the final product. The sliced potatoes are next subjected to a drying operation in a This method of drying of excluding oxygen and the efi'ects'of oxidation and enabling a low temperature to be used at this stage. The drying operation may, however be conducted with exposure to the air w ere vacuum drying is not readily available. 'When the moisture which amounts to about 75% of the weight of the potatoes is removed the slices are comminuted to a fairly fine condi- Specification of Letters Patent. Application filed February 7, 1818. Serial No. 746,940.

tion and are mixedwith about 10% of a saccharine body, such 'as molasses, syrup or sugar. The mass is then roasted to a medium brown color to render all or. a greater part of the-starch soluble and to caramelize the su ar' contents. The roasted product is treate I Y which is about 95 C., the extract is filtered to render it clear and evaporated in vacuo. The dry extract ready to be placedlin containers.

Instead of mixing the 'dried slices with molasses and roasting",- the two materials may be separately subjected to heat and mixed together before extracting. I prefer, however, to mix before roasting.

The product is very soluble in both hot and coldwater. A teaspoonful of the ex.- tractdissolves in a cup of hot water in less than a minute and gives a pleasant beverage which may be served with or without cream and sugar. 7

What is claimed is 1. A solid soluble extract forpreparin beverages, consisting of extractive matter 0 sweet potatoes and added saccharine. material'roasted to 2. A solid soluble extract for preparing beverages, consistin' of comminuted extrac' tive matter in solu le form of sweet pota? Patentell J une 4 I with water, the temperature of in comminuted formis' cara-melize the sugar present.

toes and molasses roasted to caram elize the i sugar present.

3. A solid soluble extract forpreparing beverages, consisting of extractive matter in soluble form of roasted sweet potatoes and caramelized molasses.

In testimony whereof I have signed this specification in the presence of two subscribng witnesses. WILLIS POST.

Witnesses:

G. M. LA PInRm, VERN D. SUTTON. 

